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Meat Science|November 9, 2011
Contaminant lactic acid bacteria of dry sausages produce histamine and tyramineR Maijala, S Eerola
Meat Science|November 9, 2011
Pre-selection of potential molecular markers for the geographic origin of dried beef by HR-MAS NMR spectroscopyL Shintu, S Caldarelli, B M Franke
Meat Science|November 9, 2011
Mitochondrial markers for the detection of four duck species and the specific identification of Muscovy duck in meat mixtures using the polymerase chain reactionIrene Martín, Teresa García, Violeta Fajardo, et al.
Meat Science|November 9, 2011
Meat quality characteristics of springbok (Antidorcas marsupialis). 1: Physical meat attributes as influenced by age, gender and production regionL C Hoffman, M Kroucamp, M Manley
Meat Science|November 9, 2011
Meat quality characteristics of springbok (Antidorcas marsupialis). 2: Chemical composition of springbok meat as influenced by age, gender and production regionL C Hoffman, M Kroucamp, M Manley
Meat Science|November 9, 2011
Influence of slaughter season and muscle type on fatty acid composition, conjugated linoleic acid isomeric distribution and nutritional quality of intramuscular fat in Arouquesa-PDO vealCristina P M Alfaia, Matilde L F Castro, Susana I V Martins, et al.
Meat Science|November 9, 2011
Lipid composition of pork muscle in relation to the metabolic type of the fibresA Leseigneur-Meynier, G Gandemer
Meat Science|November 9, 2011
Determination of RN(-) phenotype in pigs at slaughter-line using visual and near-infrared spectroscopyA Josell, L Martinsson, C Borggaard, et al.
Meat Science|November 9, 2011
The effect of stunning method on the incidence of PSE meat and haemorrhages in pork carcassesA Velarde, M Gispert, L Faucitano, et al.
Meat Science|November 9, 2011
Minimum sodium nitrite levels for pinking of various cooked meats as related to use of direct or indirect-dried soy isolates in poultry rollsK M Heaton, D P Cornforth, I V Moiseev, et al.
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